| Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improver JN Nwosu, CI Owuamanam, GC Omeire, CC Eke American Journal of Research Communication 2 (3), 99-118, 2014 | 80 | 2014 |
| Probiotics and prebiotics: Unfolding prospects for better human health CC Ogueke, CI Owuamanam, NC Ihediohanma, JO Iwouno Pakistan Journal of Nutrition 9 (9), 833-843, 2010 | 64 | 2010 |
| Ugba, the fermented African Oilbean Seeds; its production, chemical composition, preservation, safety and health benefits CC Ogueke, JN Nwosu, CI Owuamanam, JN Iwouno Pakistan Journal of Biological Sciences 13 (10), 489, 2010 | 55 | 2010 |
| Sorption isotherm, particle size, chemical and physical properties of cocoyam corm flours CI Owuamanam, NC Ihediohanma, EC Nwanekezi Researcher 2 (8), 11-19, 2010 | 47 | 2010 |
| Functional, particle size and sorption isotherm of cocoyam cormel flours EC Nwanekezi, CI Owuamanam, NC Ihediohanma, JO Iwouno Pakistan Journal of Nutrition 9 (10), 973-979, 2010 | 40 | 2010 |
| Cyanide reduction, functional and sensory quality of gari as affected by pH, temperature and fermentation time CI Owuamanam, JO Iwouno, NC Ihediohanma, LI Barber Pakistan Journal of Nutrition 9 (10), 980-986, 2010 | 36 | 2010 |
| Quality characteristics of gari as affected by preferment liquor, temperature and duration of fermentation. CI Owuamanam, CC Ogueke, SC Achinewhu, IS Barimalaa | 35 | 2011 |
| Quality of bread from wheat/cassava flour composite as affected by strength and steeping duration of cassava in citric acid CI Owuamanam Nature and Science 5 (4), 24-28, 2007 | 30 | 2007 |
| Garification of five improved cassava cultivars in Nigeria and physico-chemical and sensory properties of the gari yield. SC Achinewhu, CI Owuamanam | 29 | 2001 |
| The effect of storage conditions on the proximate and rheological properties of soup thickener Brachystegia enrycoma (Achi) JN Nwosu, CC Ogueke, CI Owuamanam, N Onuegbu Report and Opinion 3 (5), 52-58, 2011 | 27 | 2011 |
| Evaluation of Patulin Levels and impacts on the Physical Characteristics of Grains CG Awuchi, CI Owuamanam, CC Ogueke, VS Igwe Evaluation 5 (4), 2019 | 26 | 2019 |
| The use of natural antioxidant active polymer packaging films for food preservation AA Nwakaudu, MS Nwakaudu, CI Owuamanam, NC Iheaturu Appl. Signals Rep 2, 38-50, 2015 | 26 | 2015 |
| Use of seed sprouting in modification of food nutrients and pasting profile of tropical legume flours C Owuamanam, C Ogueke, J Iwouno, T Edom Nigerian Food Journal 32 (1), 117-125, 2014 | 26 | 2014 |
| Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review AO Agunbiade, L Song, OJ Agunbiade, CE Ofoedu, JS Chacha, ... Journal of food process engineering 45 (4), e13996, 2022 | 25 | 2022 |
| The Antinutritional Properties and Ease of Dehulling on theProximate Composition of Pigeon pea (Cajanus cajan) as Affected by Malting JN Nwosu, M Ojukwu, CC Ogueke, I Ahaotu, CI Owuamanam International Journal of Life Sciences 2 (2), 60-67, 2013 | 24 | 2013 |
| Protein Improvenent in Gari by the Use of Pure Cultures of Microorganisıns I Ahaotu, CC Ogueke, CI Owuamanam, NN Ahaotu, JN Nwosu Pakistan Journal of Biological Sciences 14 (20), 933-938, 2011 | 24 | 2011 |
| Fermentation of undewatered cassava pulp by linamarase producing microorganisms: effect on nutritional composition and residual cyanide I Ahaotu, CC Ogueke, CI Owuamanam, NN Ahaotu, JN Nwosu American Journal of Food and Nutrition 3 (1), 1-8, 2013 | 21 | 2013 |
| FUNCTIONAL-PROPERTIES OF RAW AND HEAT-PROCESSED AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA) AND BAMBARA GROUNDNUT (VOANDZEIA-SUBTERRANEA) FLOURS EC Nwanekezi, OCG Alawuba, CI Owuamanam JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 31 (3), 197-201, 1994 | 19 | 1994 |
| Antibacterial activity, phytochemical properties and mineral Content of “Aju Mbaise” decoction: A liquid extract administered to nursing mothers CC Ogueke, CI Owuamanam, C Onyedinma, A Iroanya, EN Bede, ... Nigerian Journal of Nutritional Sciences 37 (1), 114-121, 2016 | 16 | 2016 |
| Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax … NC Onuegbu, CI Iwuoha, CL Owuamanam, NC Ihediohanma | 15 | 2011 |
